Croquetas de Jamón Serrano
La Hora del Vermut: The Weekend Prelude
Let's set the record straight: a proper croqueta never relies on shredded cheese, getting its molten center instead from pure, slow-cooked béchamel that you work around the pan with a heavy wooden spoon before folding in diced jamón serrano. We swap the traditional boiled whole ham leg for a splash of good chicken broth to fake that deep, savory puchero flavor; make a massive batch to freeze solid, drop them into sizzling olive oil, and fry them straight from the icebox on a random Tuesday night in exactly three minutes. Pour a cold glass of vermouth.
Before you start
Warm the liquids.
Combine the whole milk and chicken broth in a saucepan and warm gently over low heat before starting the roux to prevent lumps from forming.
Prep the breading station.
Set up three shallow bowls containing the dredging flour, the beaten eggs, and the breadcrumbs before you pull the chilled dough from the fridge.
Ingredients
- unsalted butter4 tbsp
- extra virgin olive oil3 tbsp
- yellow onion1/2 med
- Jamón Serrano5 oz
- all-purpose flour3/4 cup
- whole milk3 1/2 cup
- chicken broth3/4 cup
- nutmeg1 pinch
- all-purpose flour1 cup
- large eggs3 large
- plain fine breadcrumbs2 cup
- neutral oil6 cup
Method
- 01
Sweat the aromatics into a soft paste.
In a heavy-bottomed saucepan, heat the butter and olive oil over medium-low heat until foaming. Add the minced onion and cook slowly for 5 to 7 minutes until completely translucent, ensuring it melts into the fat rather than browning.
- 02
Flash-fry the ham.
Toss in the diced Jamón Serrano and sauté for exactly 60 seconds to release its nutty fat without toughening the cured meat.
- 03
Toast the roux.
Add the three-quarters cup of flour all at once and switch to a whisk. Cook vigorously over medium heat for 2 to 3 minutes until the paste smells toasted and turns light golden; rushing this step leaves you with the unpalatable taste of raw flour.
- 04
Build the béchamel.
Combine the warm milk and broth. Pour a half cup into the roux, whisking constantly as it seizes, then continue adding the liquid in small splashes, waiting until each addition is fully smooth before adding the next.
- 05
Cook it down to lava.
Once all liquid is in, reduce the heat to medium-low, add the nutmeg, and stir continuously with a wooden spoon for 10 to 15 minutes. The dough is ready when it turns thick, glossy, and cleanly pulls away from the sides and bottom of the pot.
- 06
Chill the dough completely.
Pour the hot dough into a wide baking dish, press plastic wrap directly against the surface to prevent a skin from forming, and refrigerate for at least 8 hours. Do not skip this; warm dough will betray you and collapse during shaping.
- 07
Shape and double-bread the croquetas.
Scoop one-inch portions of the chilled dough and roll them into small cylinders with oiled hands. Pass them through a breading station of flour, beaten eggs, and breadcrumbs, then dip them back into the egg and roll in breadcrumbs a second time to build an impenetrable crust.
- 08
Fry in small batches.
Heat at least two inches of oil to 350°F in a deep saucepan. Fry the croquetas three or four at a time for 2 to 3 minutes until deeply golden brown, transferring to a paper towel-lined plate to drain before serving immediately.
Notes
Freeze them for later.
Once breaded, freeze the croquetas solid on a baking sheet in a single layer before transferring to a freezer bag for future weeknights.
Fry directly from the freezer.
Dropping frozen croquetas straight into the 350°F oil is the best way to ensure the crust forms a rigid barrier before the center heats up, completely eliminating the risk of a blowout.
From Cook Spanish in America.